1. In a small saucepan over high heat, bring water to a rolling boil. Add quinoa and reduce heat to low. Cover and cook until water is absorbed and quinoa is tender, about 20 minutes. Let it stand off the heat 15 to 30 minutes before mixing the dough. (You must use the quinoa while still warm.) 2. In a medium mixing bowl using your hands or a wooden spoon, or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment on the lowest setting, combine shallots, carrots, red pepper, and eggs. Add the warm quinoa, oatmeal, flours, cheese, salt, and oregano. Mix just until dough comes together, clears the sides of the bowl, and forms a soft ball. (Adjust consistency with a tablespoon or two more of flour or water, if necessary.) 3. Turn dough onto a lightly floured surface and give it a few kneads (less than 10) to make a smooth ball. Form dough into a cylinder, wrap in plastic to prevent drying, and let rest at room temperature for 15 minutes. 4. To ! shape tortillas, divide into 16 equal portions and roll into balls. Place one ball between two pieces of plastic wrap or waxed paper coated with cooking spray for easy releasing. Using a tortilla press or rolling pin, form each portion into thin, 6-inch rounds. (Leave wrapped until ready to cook. May be refrigerated for up to 8 hours before baking, if necessary.) 5. To bake tortillas, heat a heavy skillet or griddle over medium-high heat. (Its just right when a drop of water dances across the surface.) Peel off wrapper and place a tortilla onto the hot pan (one at a time, or as many as will fit without touching). Bake for 30 seconds on the first side. Turn and bake for 1 minute on the second side, then turn back to the first side and bake for a final 30 seconds. (Tortillas will be speckled with brown spots.) Tortillas can be baked in advance, stacked, wrapped or bagged, and refrigerated overnight. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (33g)|
|Recipe Makes: 16 servings|
|Calories from Fat: 16 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 14.1mg||4 %|
|Sodium 22.7mg||1 %|
|Potassium 164.8mg||4 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 11.9g|
|Protein 3.4g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 81
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!